Pumpkin Mushroom Risotto

Pumpkins are the icon of the fall season, a staple item during the Autumn months. Known as a "healthy power food", pumpkin is rich in beta-carotene. Pairing it with a healthy fat, like olive oil is the best way to eat it, to maximise absorption. Pumpkin Mushroom Risotto is my 4 year old's and my current favourite comfort food. Its deliciously healthy!

Ingredients

1 tablespoon olive oil

1 white onion finely chopped

½ kilo raw pumpkin chopped into cubes

1 cup Risotto white rice

1 cup of chopped mushroom

1 ½ cup  chicken stock/ vegetable stock

1 cup low fat milk

Fresh parsley chopped, to taste

Pepper and salt, to taste

½ cup white wine (optional)

1 tablespoon butter


Method

1.      Sauté onion in half a tablespoon olive oil until golden

2.      Add chopped pumpkin and sauté for 3 minutes

3.      To the pumpkin add washed risotto rice and continue to sauté for 2 minutes or so.

 

 

4.      Add the chicken/vegetable stock/ bullion and water and bring to a boil

5.      Reduce the heat and slow cook the rice for 10 minutes till the water is absorbed while stirring every few minutes.

6.      Add the parsley and pepper and salt.

7.      Once the water is fully absorbed, add the milk and continue to stir every few minutes

8.      In another pan sauté the mushroom in butter/ olive oil and add to the rice.

 

 

9.      Add the white wine and continue to stir. (optional)

10.  Add more water to the rice if required and cook till the risotto rice is al dente.

11.  Add the butter just before serving.

Serves: 4

Effort Level: Just a little bit of effort, but so worth it!